Jalapeño Green Rice
Jalapeño Green Rice
Ingredients
For the Rice
- 2 tablespoons vegetable oil
- 1 cup long grain white rice, rinsed
For the Green Sauce
- 2 jalapeños, stemmed and roughly chopped
- 1/4 cup white onion, roughly chopped
- 1 cup water
- 3 tablespoons chicken bouillon powder
- 1 cup fresh cilantro, packed
For Finishing
- 3 cups water
- 1/4 cup pickled jalapeño rings, for garnish, optional
Instructions
- 1
Heat the vegetable oil in a medium saucepan or pot over medium-high heat. Add the rinsed rice and fry, stirring constantly with a wooden spoon, until the rice turns golden brown, about 5-7 minutes.
⏱️ 7 min
- 2
While the rice is frying, prepare the green sauce. In a blender, combine the chopped jalapeños, chopped white onion, 1 cup of water, and chicken bouillon powder. Blend until smooth.
⏱️ 3 min
- 3
Add the packed fresh cilantro to the blender with the jalapeño mixture. Blend again until the mixture is completely smooth and a vibrant green color.
⏱️ 2 min
- 4
Pour the blended green sauce into the saucepan with the fried rice. Stir well to combine.
⏱️ 1 min
- 5
Add the remaining 3 cups of water to the saucepan. Stir the rice and liquid mixture gently with a wooden spoon.
⏱️ 1 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly with a lid, and cook for 25 minutes without lifting the lid.
⏱️ 25 min
- 7
After 25 minutes, turn off the heat. Remove the lid and gently fluff the rice with a fork. Add the pickled jalapeño rings on top of the cooked rice, if using.
⏱️ 1 min
- 8
Cover the pan again and allow the rice to continue steaming with the residual heat for another 10 minutes. This helps the rice become perfectly tender and absorbs any remaining moisture.
⏱️ 10 min
- 9
Serve hot and enjoy as a flavorful side dish.
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Green Rice
For the Rice
- 2 tablespoons vegetable oil
- 1 cup long grain white rice, rinsed
For the Green Sauce
- 2 jalapeños, stemmed and roughly chopped
- 1/4 cup white onion, roughly chopped
- 1 cup water
- 3 tablespoons chicken bouillon powder
- 1 cup fresh cilantro, packed
For Finishing
- 3 cups water
- 1/4 cup pickled jalapeño rings, for garnish, optional
Instructions
- 1
Heat the vegetable oil in a medium saucepan or pot over medium-high heat. Add the rinsed rice and fry, stirring constantly with a wooden spoon, until the rice turns golden brown, about 5-7 minutes.
⏱️ 7 min - 2
While the rice is frying, prepare the green sauce. In a blender, combine the chopped jalapeños, chopped white onion, 1 cup of water, and chicken bouillon powder. Blend until smooth.
⏱️ 3 min - 3
Add the packed fresh cilantro to the blender with the jalapeño mixture. Blend again until the mixture is completely smooth and a vibrant green color.
⏱️ 2 min - 4
Pour the blended green sauce into the saucepan with the fried rice. Stir well to combine.
⏱️ 1 min - 5
Add the remaining 3 cups of water to the saucepan. Stir the rice and liquid mixture gently with a wooden spoon.
⏱️ 1 min - 6
Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly with a lid, and cook for 25 minutes without lifting the lid.
⏱️ 25 min - 7
After 25 minutes, turn off the heat. Remove the lid and gently fluff the rice with a fork. Add the pickled jalapeño rings on top of the cooked rice, if using.
⏱️ 1 min - 8
Cover the pan again and allow the rice to continue steaming with the residual heat for another 10 minutes. This helps the rice become perfectly tender and absorbs any remaining moisture.
⏱️ 10 min - 9
Serve hot and enjoy as a flavorful side dish.